This homemade flatbread is super easy to make and great with soups, curries or dips. Or even just with some good olive oil and dukkah!
Homemade flatbread
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Loading...This homemade flatbread is super easy to make and great with soups, curries or dips. Or even just with some good olive oil and dukkah!
Ingredients
- 300g plain flour, plus extra for dusting
- 7g fast-action dried yeast
- 1½ tsp fine sea salt
- 1 tsp caster sugar
- 50ml yoghurt or soured cream
- 2 tbsp extra-virgin olive oil, plus extra for oiling and frying
- 150ml lukewarm water
- Handful of chopped koriander
- Seasoning
Instructions
Put the flour in a large mixing bowl. With a wooden spoon stir in the rest of the ingredients except the water. Add the water and bring the mixture together. Tip it all out onto a floured surface and knead for ±8 minutes. You're done when the dough feels smooth and silky. Put it into an oiled bowl and leave to rise for 1 hour in warm surroundings.
Heat the oven to 180°C/160°C fan. Tip the risen dough onto a lightly floured surface and fold until the air is completely knocked out. Divide into 6 equal pieces (about 90g each) and roll into balls. With a rolling pin, roll the balls into flatbreads, roughly 15cm diameter. To keep the fatbreads from drying out oil 1 or 2 baking sheets, put the flatbreads on them and cover cover with clean tea towels.
Heat a good glug of olive oil in a large frying pan (preferably a cast iron skillet, but any frying pan will work). Fry the breads for 3-4 minutes until they have some colour, then turn them over. Fry for a further 3-4 minutes, then remove to the baking sheet. When you’ve fried all 6, transfer to the oven and bake for another 5-8 minutes until browned all over.
Serve with a drizzle of olive oil, crushed pepper, salt flakes and koriander
Notes
You can also add flavourings like feta cheese, cheddar or cumin seeds for example. The best time to add this is just after your knock the air out.
4 Comments
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